Franciny Campos Schmidt

Design of a low-cost non-destructive system for punctual measurements of salt levels in food products using impedance spectroscopy

Rafael Masot, Miguel Alcañíz, Ana Fuentes et al. · Sensors and Actuators A Physical · 2010 · 71 citations

Agriculture, Food Science, Biosensors +16

Application of diffusive and empirical models to hydration, dehydration and salt gain during osmotic treatment of chicken breast cuts

Franciny Campos Schmidt, Bruno Augusto Mattar Carciofi, João Borges Laurindo · Journal of Food Engineering · 2008 · 63 citations

Agriculture, Animal Sciences, Food Science +13

Salting operational diagrams for chicken breast cuts: Hydration–dehydration

Franciny Campos Schmidt, Bruno Augusto Mattar Carciofi, João Borges Laurindo · Journal of Food Engineering · 2007 · 54 citations

Agriculture, Food Science, Poultry Science +16

Influence of vacuum application, acid addition and partial replacement of NaCl by KCl on the mass transfer during salting of beef cuts

Marlene Bampi, Natália N. Domschke, Franciny Campos Schmidt et al. · LWT · 2016 · 49 citations

Agriculture, Chemistry, Food Science +12

Integrated cooking and vacuum cooling of chicken breast cuts in a single vessel

Franciny Campos Schmidt, Gláucia Maria Falcão de Aragão, João Borges Laurindo · Journal of Food Engineering · 2010 · 36 citations

Agriculture, Animal Sciences, Food Science +16